HACCP Training Courses

HACCP Training Courses for Food Manufacturing

Elementary Certificate in HACCP for Food Manufacturing (6 hours)

This qualification is appropriate for all persons employed in a food manufacturing type business who need to have an understanding of HACCP. However, although designed for food manufacturing, this course is also suitable for all food handlers; catering and retailing, to raise awareness of food safety management systems based on HACCP principles. This course is equivalent to Level 2.

Content:

  • HACCP AND HAZARD ANALYSIS
  • PRINCIPLES OF HACCP AND THEIR USE TO CONTROL FOOD HAZARDS
  • PRACTICAL APPLICATION OF HACCP AND HAZARD ANALYSIS SYSTEMS
  • HACCP AND LEGISLATION

No formal entry requirements however, knowledge of the hospitality industry would be advantageous.

Intermediate Certificate in HACCP for Food Manufacturing (14 hours)

The aim of this course is to provide a detailed understanding of the Hazard Analysis and Critical Control Point System (HACCP) adopted by the Codex Alimentarius Commission and as laid down in Article 5(i) of Regulation EC No 852/2004.

Content:

  • Introduction HACCP
  • Principles of HACCP & their use in controlling food hazards
  • Practical application to HACCP
  • How training underpins HACCP systems
  • HACCP and legislation
  • Exam technique

An Intermediate Food Hygiene Certificate is a minimum entry level qualification for this course.

Advanced HACCP course (21 hours)

The REHIS Advanced HACCP (Level 4) course is designed to provide knowledge and skills to design and implement food safety managements systems based upon the Codex HACCP principles.

> Background to HACCP
> Prerequisite programmes
> Planning an effective HACCP system

> practical application of the Codex HACCP 7 principles
> Effective implementation of HACCP

 

Food Safety Systems for Caterers Course (6hours)

The course is aimed at those responsible for the development and maintenance of a permanent food safety management procedure or procedures based on HACCP principles. The syllabus aims to provide candidates with the knowledge and understanding required to introduce CookSafe, a HACCP based food safety assurance system into a catering business. CookSafe is designed to assist catering businesses understand and implement a HACCP based system.

Content:

  • HACCP and hazard analysis
  • principles of HACCP and their use to control food hazards
  • HACCP and legislation
  • practical application of HACCP and hazard analysis systems

Elementary Food Hygiene Certificate is essential for this course.







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